Dice bacon into small pieces.

Thinly slice green onions.

Peel and medium dice the potatoes.

In a heavy sauce pot over medium heat, cook bacon until lightly browned; do not drain the fat.

Stir in the onions and saute for 2 minutes.

Add the flour, stirring until well blended and evenly cooked, about 2 to 3 minutes.

Remove from heat.

Add hot water, ham base, chicken base and sugar, mixing well.

Stir in potatoes and heat to boiling.

Reduce heat and gently boil about 15 minutes or until potatoes are tender.

Add white vinegar, mixing well.

Let simmer for 2 minutes.

Add half and half cream, mixing well.

Heat to simmering, stirring frequently.

Serve hot.